The Lleida Biomedical Research Institute, Dr. Pifarré Foundation, and SERHS Food have renewed the collaboration agreement that both entities have had for a few years to promote, develop, manage and disseminate biomedical research and research training in the field of health sciences, mainly in Lleida.
SERHS Food for more than 40 years has shown a special commitment to society and the economic and social environment. In the case of Lleida, the company has a special implantation that has recently increased with the management of the food service of new centres such as the Mental Health Hospital and the Almacelles de San Juan de Dios’ Assistance Centre in Tierras de Lleida and they have joined to the Arnau de Vilanova de Lleida University Hospital (HUAV) and the Santa María Hospital’s socio-sanitary complex. In the education field, SERHS Food has been providing the food service for more than 4 years at the Claver Raimat School (Lleida Jesuits) of more than 1.300 students, a reference centre in the area.
IRBLleida also supports the research groups that work at the University of Lleida and the Leridano Health System, to investigate relevant diseases such as cancer, strokes, multiple sclerosis, diabetes, pleura, aging, nervous system, cardiovascular system, disorders and respiratory infections, mental disorders, among others. It has almost five hundred people related to the research, and brings together biomedical research in Lleida, both in the health field and in the university field. Since it was established in 2004, the scientific activity of IRB Lleida has multiplied and has the support of more than one hundred and sixty companies and entities from Lleida, with the help of which the search of its groups has given important results, as it has made it possible to better understand these diseases and improve their diagnosis and treatment.
This July 2020, Bioibérica’s new corporate offices have come into operation in Esplugues de Llobregat.
For more than 25 years, SERHS Food has already provided the food service that the company has had at the Palafolls plant. In Esplugues, the staff’s dining hall stands out by the offer of healthy products, with balanced food based in the Mediterranean diet and different gastronomic options. The individual satisfaction of each user prevails offering different diets according to their needs. Coffee breaks, work lunches and other events are also planned. The sustainable vision of the activity, deeply rooted in Bioibérica, has been very present in the service in aspects such as the installation of water fountains, consumption of km0-ecological products and the use of single-use-bio-compostable material, among other actions.
In this sense, Eudec’s fifth range dishes, used as a help in the kitchen and which are made in SERHS Food’s high-performance kitchen in Mataró, are a good example -another ingredient- also in efficiency and reduction of impact on CO2 (3 times less electricity consumption than traditional kitchen), minimization of waste (100% recyclable tray) and optimization of food waste, avoiding it. SERHS Food has more than 40 years of trajectory, a team with 2.550 employees and it is the first and only collective catering company in Spain certified in the food safety FSSC 22000 norm.
Bioibérica, founded in 1975, is a global company in the life sciences sector that is committed to improving the health and well-being of people, animals, and plants. They specialize in the identification, extraction, and development of biomolecules of animal origin, which are transformed into high-quality products for the pharmaceutical, nutraceutical, veterinary, animal nutrition and agricultural industries. They have a team of more than 400 professionals, 9 production centres and they sell in more than 80 countries.
Foodservice Cluster’s president, Raimon Bagó, Serhs Food General Director, aims to group in a single cluster the set of actors that are involved in the social and commercial restoration sector’s value chain to boost collaborative projects in the fields of food safety, personalized nutrition or sustainability.
The new cluster, which keeps the Foodservice name, groups more than eighty companies and it is one of the 29 entities that are part of the Cataluña Clusters de ACCIÓN program.
The cluster is currently working in the boost of projects to contribute to the fight against Covid-19 as the support to recuperate the restoration sector or the safety in restaurants.
The Catalan clusters Foodservice and Food N’Nutrition, specialized in the food and nutrition scopes, have merged in one entity with the aim of increasing the critical mass in the Catalonia sector and boost greater reach projects, as well as generating synergies and scale economies. This new entity is one of the 29 Catalan clusters that are part of the Cataluña Clusters de ACCIÓN program -the agency for the competitiveness of the company, under the Department of Enterprise and Knowledge-.
The new cluster, which will keep the Foodservice Cluster name, currently gathers more than eighty companies with the aim of unifying agents and actors involved in the value chain of the organized social and commercial restoration sector. According to Raimon Bagó “with this merge it is intended to increase the cluster’s potential within the food sector, integrating the different agents in a more vertical and representative entity, as well as optimizing resources with a more global strategy”. For Bagó, with this merge, “the restoration, along with health and nutrition, will incorporate a very important and complementary active that will bring a lot of added value to the cluster’s chain value”.
According to the director of the ACTION Cluster Unit, Joan Martí, “cluster mergers are positive when they allow gaining critical mass without losing strategic focus, as in this case”. According to Martí, “internationally, the beginning of a trend of merging clusters is observed, since in a complex global environment there is dimension to articulate impact projects”. “This trend has already started in Catalonia with the creation of the Catalionia Bio & HealthTeach cluster and now we already have two cases, and surely there will be more in the future”.
The objective of this merge is to share experiences and knowledge to boost new collaborative projects in the food and restoration scopes, in aspects such as food safety, personalized nutrition, ingredients development and functional foods or the improvement of the sector’s sustainability. In this way, the Foodservice Cluster’s activities for this 2020 will be organized based in six strategic axes: food safety, health and nutrition, digitalization, shared value, strategic change management, green, blue and circular economy, and the efficiency of human and productive resources on the farm.
In this way, currently, the new entity has focused on the boost of projects to contribute to the fight against Covid-19 from the food sector’s point of view, as is the case of an initiative to support the restoration sector as consequence of the crisis through advanced reservations or to promote safety in restaurants.
What is a cluster?
A cluster is a group of companies (startups, SMEs and multinationals) and surroundings agents (universities and technological centres) from a certain economic area that share resources, generate synergies and that project internationally. It is an instrument that improves competitiveness among members that are part from the development of joint transforming projects and the definition of strategic challenges for their sector. In Catalonia, the clusters represent the 30% of the GDP (74 billion euros of added billing) and generate more than 300.000 job positions.
Nowadays, 29 clusters are part of the Cataluña Clusters de ACCIÓN program, an initiative driven to accompany the Catalan clusters to help them focus their strategy, train the cluster managers, co-finance strategic projects and organize trips to reference ecosystems for international benchmarking and close collaborative projects among Catalan clusters or international entities, among other initiatives.
Food services are considered an essential activity in the current context. The collective catering sector is one of the most important in our country and we offer services to a large number of users. The current sanitary situation derived from COVID-19 obliges to establish protocols so that the operation of the facilities does not increase the risk of community contagion, as well as defining the extraordinary protection measures following the recommendations of the health authorities for workers, clients, users and collaborators who must have the maximum protections and guarantees.
This is the objective of the new measures, good practice, and protocols that we at SERHS Food have applied according to the different regulations, instructions, and health recommendations to be respected for the sector. Nowadays there is no evidence that food may be a source or a route of COVID-19 transmission. Corroborated by the WHO (World Health Organization) and EFSA (European Food Safety Authority).
We have developed tools to help us identify and analyse the risks in our establishments with more detail to minimize them, as well as implement better practices in the service, facilities and with the personnel in the chain service to deal with the virus. They also work to complement other protocols already established such as the HACCP manual, cleaning plans or any other hygienic-sanitary requirement, psychosocial aspect, or quality standard.
TERMS AND DEFINITIONS
COVID-19: it is a disease produced by the coronavirus SARS-*CoV-2, a virus first detected in December 2019. The most common symptoms caused by this disease are fever, cough and feeling of shortness of breath. Other symptoms could include tiredness, pain, nose leaks, sore throat, headache, diarrhoea, vomit. Some people lose the sense of smell or taste.
RISK: possibility of a person getting the coronavirus SARS-*CoV-2.
RISK MANAGEMENT: coordinated activities to direct and control the organization of different activities in relation to risk.
AREAS OF ACTION (basic aspects)
HIGH PERFORMANCE KITCHEN (CAR)
- It is accredited with the FSSC22000 food safety regulation that establishes strict hygiene and control protocols
- Cleaning and disinfection of all spaces and risk points has been increased, as well as signalling and EPIS equipment for workers
- Covid-19 general formation
- Control and management of supplier schedules and contingency plans.
- Service and prevention measures agreed with each centre (contingency plan)
- Wide range of service options
- Emergency packs service
- Communication to involved parties of measures. Posters, signalling.
GENERAL OPERATIVE CLEANING
- Cleaning and disinfection of all spaces and risk points. Previous check list.
- Use of approved viricidal products
- Dishwashing at high temperature rinse (80°)
- Measures signalling in the centres.
- Zone 0 supplier reception
- Maintaining of 2 meters safety distance
- Extended hygiene measures (hand washing, WC, tables)
- Limited capacity for restoration services in space and shifts according to unconfinement phases
- Disposable materials, individual or assisted packaging
- Secure, contactless payment methods
- Supply of approved EPIs and application of control measurements
- Covid-19 related training
- Adjustment of schedules and confluence zones
- Instructions for uniformity and hygiene (hand washing)
All these measures applied by SERHS Food in more detail in each centre or service, and which are dynamic due to the changing situation, must fulfil the purpose of preventing the risk of contagion as much as possible, protecting all those involved in the chain of value and transmit security and confidence in management.
From mid-March to the end of May, SERHS Food has multiplied by four the number of individual meals served to users of the Home Care Service (SAD). More than 50.000 have been prepared weekly at the High Performance Kitchen (CAR) in Mataró.
The number of centers managed has increased from six in March (Granollers, Badalona, Platja D’Aro, Barcelona, Santa Coloma…) to more than 17 new centers that have incorporated to the service such as Lloret, Blanes, as well as field hospitals from Barcelona, Lleida, among others, and at the same time, those who have seen their needs multiplied.
SERHS Food’s home social meal service, pioneers and benchmarks in this field, aims to provide nutritional, physical and social well-being to people in a situation of dependency or vulnerability. The service consists of the preparation and delivery of balanced and healthy meals, with the control of nutritionists, adapted to each person and presented in each person’s home in adequate quality and food safety conditions as well as personalized contact and advice. The personalization of the diets, food safety, the variety of dishes cooked (more than 130 with 10 combinable diets) and the contact with the users, are key parts of SAD, which presents a great development perspective with special pricing conditions for social entities and foundations.
SERHS Food is the first and only certified collective catering company in Spain with the FSSC 22000 standard for maximum food safety.
From the temporary hospital in la Fira de Barcelona, hotels and centers in Sabadell, Blanes, Lloret, Calella, Granollers, Lleida, to the expansion and extension of the home care service (SAD) to a great number of catalan municipalities, are the main users of this service and product adapted to each specific requirement both in terms of diet, and logistics distribution.
Given the exceptional moment that the collective restoration is living and the need to provide food service to health centers, field hospitals or special facilities, SERHS Food who counts with more than 40 years of experience, has implemented this line of emergency activity for the City Council, social care entities for vulnerable people, health centers and emergency operating personnel. Prevention and control measures for the covid-19 have been reinforced in all of the management and processing centers.
At the High Performance Kitchen (CAR de Mataró, Barcelona) 5th range dishes are prepared, refrigerated or frozen, in single or multiple portions, with the maximum food safety and under the dietary control of each type of user, key to their individual nutrition and health. The menus based on the mediterranean diet are presented for lunch, dinner or for full pension regime, they don’t include preservatives nor sweeteners. It is only cooked with olive oil or high oleic oil and natural ingredients. SERHS Food is the first and only collective restoration company in Spain that counts with the FSSC22000 food safety certification.
See in press:
The school was founded in 1906 by the Sisters of Mercy of Moissac (France). This congregation was also founded by Madame Geny, a woman with an aristocratic origin who spent her life taking care of the poor and helpless.
The foundations of her work is mercy: see, understand, love and accompany. According to Madame Geny, the act of being merciful is to show tenderness, to see as God himself watches. This way of action has taken root and inspiration in the way of being of the Mare de Déu de Lourdes de Mataró School. They take into consideration simplicity, humility and closeness in order to address the students and their families.
In order to show how the school is, they have created a spectacular explanatory video showing all the different figures that take part of the centre: teachers, students, internal managers. Also, our team member Antonia Quero, cook of the centre since 1997, takes part in the services section, specifically in the school’s feeding program. They have 6 individualized and combined menus depending of everyone’s dietary needs; including ecological and km0 proximity products.
SERHS Food Educa manages the centre’s food service program since 1992, being one of the first schools and with which it unites great involvement and empathy.
You can enjoy the video in the following link: https://www.youtube.com/watch?time_continue=3&v=JzxKtr2WVOI&feature=emb_title
SERHS Food has been the chosen company, since January 2020, of the catering service that is carried out in this important center in Lleida, both by users in full board and staff meals, in total more than 400 daily people.
San Juan de Dios Terres de Lleida – Almacelles Center has been serving people with intellectual disabilities since 1965, with residential, day and hospitalization services. All of them destined to offer specialized attention, under the Person-Centered Attention Model, where the person is taken into account as a reference and driving force in their care process. Taking into account, therefore, the individualized support according to the capacities, needs, tastes and preferences that is reflected in its support program and / or life project that the professionals, we accompany in their day to day. Always seeking continuous improvement and protected by the values that define all the centers of the Hospital Order: Hospitality, Respect, Responsibility, Spirituality and Quality.
The Hospital Order of San Juan de Dios is one of the largest international non-profit cooperation organizations in the world. It is also an institution that is part of the Church and, therefore, different from Non-Governmental Organizations. Its origin dates back to the 16th century. It is currently present in more than 50 countries on five continents and consists of 1,230 Brothers, more than 50,000 professionals among employees and workers, 8,000 volunteers and more than 300,000 benefactors and donors.
SERHS Food has more than 40 years of experience and a team of 2,550 workers. With this new addition, it reinforces its implementation in the Lleida area where it manages the feeding of large centers such as the socio-health complex of the University Hospital of Arnau Vilanova from Lleida (HUAV), belonging to the Catalan Institute of Health, which is the reference center of acute patients in the health regions of Lleida and Alt Pirineu-Aran. It also influences the eastern fringe of Aragon. They are also part of the Santa María Hospital and the Biomedical Research Institute. The population included in these territories together reaches the figure of 450,000 inhabitants. On the other hand, in the field of education SERHS Food runes the food service, for more than 4 years, of the Claver Raimat School (Jesuits Lleida) of more than 1,300 students, a reference center in the area. SERHS Food is the first and only collective restoration company in Spain certified with the FSSC 22000 standard for food safety.
SERHS Food Educa has the educational project “10 months 10 causes”. Different messages will be raised each month and around this strategy, values and formats will be devised for their transmission.
This December the definite message is solidarity and to promote it they have collaborated with different actions that promote the cause. One of the collaborations has been with the Cruz Roja Juventud in the Toys campaign to supply families at risk of social and economic vulnerability who cannot assume the acquisition of toys. This campaign has a baggage of 27 years where 66,500 toys have been collected distributed among 24,000 children. The main objective is to promote the use of games and toys as an educational tool and transmission of values in the school and family context.
On the other hand, they have also participated in a Christmas postcard workshop at Sant Josep school (Mataró), MD Lourdes school (Mataró), E. Aragai de Vilanova and la Geltrú, among other schools of Maresme.
They have also collaborated with the Isaac Peral School for Phelan McDermid Syndrome Disease and in different acts for the Marathon of TV3 such as the Arnau de Vilanova Hospital, among other centers.
To conclude, SERHS Food Educa is committed to society through solidarity projects to achieve a better world.